Extreme vacuum cooling with adaptive chamber pressure control for food flavor infusion
AssigneeCulinary Sciences, Inc.
InventorsGeorge Shu-Xing Cheng, Gregory P. Fatigati, John Field, Richard Gillespie, Judy K. LaCara
Life of this patent
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Abstract
An extreme vacuum cooling (EVC) method and apparatus is disclosed for rapid cooling, food treatment, and flavor infusion in commercial kitchens and food processing plants. Operating under ultra-low pressure with adaptive chamber pressure control, the EVC apparatus eliminates liquid splash and optimizes marinating and brining, achieving substantial time and energy savings. Available in single-unit and dual-module designs, this technology and apparatus enables swift, flexible, safer, less labor-intensive, and high-throughput food preparation operations.
Claims17
An apparatus for cooling, marinating, and brining foods capable of operating at extremely low pressure conditions, comprising:
- a) a food chamber being able to work in extremely low pressure conditions;
- b) a vacuum pump arranged to pump air out of the food chamber to reach extremely low pressure conditions;
- c) a cold trap arranged to condense water vapor from the food chamber back to liquid form;
- d) a vacuum control valve arranged to isolate the cold trap and food chamber, and to regulate the exhaust air flow;
- e) an inflow air control valve arranged to regulate the added clean air flows and serve as a vent valve to allow the food chamber to get back to atmosphere pressure;
- f) an electrical panel arranged to receive electric power and supply the power to the apparatus;
- g) a control and monitoring computer with a Human-Machine-Interface (HMI) screen that enables chamber pressure control and allows the user to operate the apparatus;
- h) an inline air filter to filter the inflow air;
- i) a refrigeration unit being used to cool down the cold trap;
- j) a plurality of temperature sensors whose probes can be inserted to food samples in food pans to measure food temperatures;
- and
- k) a pressure sensor being used to measure the pressure of the food chamber.
An apparatus for cooling, marinating, or brining food capable of operating at extremely low pressure conditions, comprising:
- a) a food chamber module, comprising:
- (i) a food chamber being able to work in extremely low pressure conditions;
- (ii) a rolling trolley that can hold multiple food pans or trays;
- (iii) an inflow air control valve arranged to regulate the added clean air flows and serve as a vent valve to allow the food chamber to get back to atmosphere pressure;
- and
- (iv) an instrument panel;
- b) a utility module being connected to the food chamber, comprising:
- (i) a vacuum pump arranged to pump air out of the food chamber to reach extremely low pressure conditions;
- (ii) a cold trap arranged to condense water vapor from the food chamber back to liquid form;
- (iii) a refrigeration unit being used to cool down the cold trap;
- (iv) a vacuum control valve arranged to isolate the food chamber and cold trap, and to regulate the exhaust air flow;
- (v) a vacuum air connection tubing that connects the food chamber and cold trap so the air can pass through;
- (vi) an electrical panel arranged to receive electric power and supply the power to the apparatus;
- and
- (vii) a conduit that hosts the electrical and signal wires in between the food chamber module and utility module;
- c) a control and monitoring module, comprising:
- (i) a computer and control device that enables chamber pressure control for the apparatus;
- and
- (ii) a Human-Machine-Interface (HMI) screen that allows the user to operate the apparatus.
A method of food flavor infusion using an extreme vacuum cooling and flavor infusion apparatus having a food chamber, comprising:
- a) Soaking the meats and vegetables in food pans covered by marinade or brine;
- b) Placing the food pans inside the food chamber;
- c) Inserting temperature sensor probes into food samples for measuring the food temperature;
- d) Closing the chamber door;
- e) Logging on the computer and Human-Machine-Interface (HMI) screen;
- f) Selecting a food flavor infusion recipe from a recipe selection menu based on the brine or marinade type and total weight;
- g) Starting the food flavor infusion process, where the chamber pressure is controlled based on a pre-determined pressure setpoint trajectory;
- h) Waiting for a predetermined wait time;
- i) Returning the food chamber pressure to atmosphere pressure;
- and
- j) Removing the food pans from the food chamber.
Dependencies are inferred from the claim text.